Red Enchilada Sauce Recipe

Introduction

This Red Enchilada Sauce is a simple and flavorful classic that adds a perfect kick to your favorite Mexican dishes. Made from basic pantry ingredients, it’s easy to prepare and ideal for enchiladas, tacos, or dipping.

Ingredients

• 2 tbsp butter (or vegetable oil of your choice)
• 4 tbsp all-purpose flour (einkorn flour or gluten-free options available)
• 2-4 tbsp chili powder (adjust to your heat preference)
• 1 cup chicken stock or broth
• 1 cup water
• 1 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 cup tomato sauce (unseasoned)

Instructions

1. Step 1: Add butter to a small saucepan and melt over medium heat. Stir in chili powder, garlic powder, and salt, mixing well to combine the spices.
2. Step 2: Add flour and stir until fully incorporated with the butter and spices. Pour in half of the chicken stock or water and whisk continuously until smooth.
3. Step 3: Add the tomato sauce and whisk constantly as the sauce thickens, about 3-5 minutes. Then add the remaining liquid and whisk again to combine.
4. Step 4: Continue heating the sauce until it thickens enough to coat the back of a spoon. It should have a smooth, pourable consistency—not too thick or thin.
5. Step 5: Use the sauce immediately for enchiladas, or let it cool and store in an airtight container in the refrigerator.

Tips & Variations

• For a gluten-free version, substitute the all-purpose flour with a gluten-free blend or cornstarch.
• Adjust the chili powder to control the heat level; smoked paprika can add a smoky depth.
• Use vegetable broth to make this sauce vegetarian-friendly.

Storage

Store the sauce in an airtight container in the refrigerator for up to 2 weeks. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain a smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce ahead of time?

Yes, this sauce stores well and can be prepared days in advance. Keep it refrigerated and reheat before serving.

What can I use this sauce for besides enchiladas?

This sauce is versatile and works great as a base for tacos, burritos, dipping sauces, or even to add flavor to rice and beans.

Red Enchilada Sauce Recipe

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★★★★★

4.9 from 97 reviews

This classic Red Enchilada Sauce recipe delivers a rich, flavorful, and mildly spicy sauce perfect for enhancing the taste of homemade enchiladas. Made with a simple blend of butter, flour, chili powder, garlic, tomato sauce, and broth, it can be easily prepared on the stovetop and customized to your desired heat level. The sauce thickens to a smooth, velvety consistency ideal for coating enchiladas or as a dipping sauce.

• Author: Anna
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: About 2 cups 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: Mexican

Ingredients

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Basic Ingredients

• 2 tbsp butter (or vegetable oil of your choice)
• 4 tbsp all-purpose flour (or einkorn flour; see notes for gluten-free options)
• 2–4 tbsp chili powder (adjust to heat preference)
• 1 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 cup tomato sauce (unseasoned)

Liquids

• 1 cup chicken stock or broth
• 1 cup water

Instructions

1. Melt Butter: Place 2 tablespoons of butter into a small saucepan and melt it over medium heat until fully liquid.
2. Add Spices: Stir in the chili powder, garlic powder, and salt, mixing well with the melted butter to combine the flavors.
3. Add Flour: Sprinkle in 4 tablespoons of all-purpose flour and stir vigorously until the flour is well incorporated with the butter and spices to form a smooth roux.
4. Incorporate Liquids Gradually: Pour in half of your chosen liquid—either chicken broth or water—while whisking continuously to prevent lumps and achieve a smooth mixture.
5. Add Tomato Sauce and Thicken: Stir in 1/2 cup of unseasoned tomato sauce and keep whisking as the sauce thickens, which should take about 3 to 5 minutes.
6. Add Remaining Liquid: Pour in the remaining half of your liquid while continuing to whisk the sauce, ensuring it is smooth and evenly blended.
7. Final Thicken and Test Consistency: Continue cooking the sauce over medium heat, stirring frequently, until it thickens enough to coat the back of a spoon. The consistency should be neither too thin nor overly thick.
8. Store or Use: Use the sauce immediately for your enchiladas, or transfer it to an airtight container and store it in the refrigerator for up to 2 weeks.

Notes

• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
• Adjust chili powder quantity depending on how spicy you want the sauce.
• You can use vegetable oil instead of butter for a dairy-free option.
• The sauce can also be frozen for up to 3 months in a freezer-safe container.
• Stir sauce well before using after storage, as it may thicken further in the fridge.

Keywords: red enchilada sauce, enchilada sauce recipe, homemade enchilada sauce, Mexican sauce, chili sauce, easy enchilada sauce